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–+ servings

Old-Fashioned Warm Apple Crisp with Brown Butter Streusel

Sweet-tart Honeycrisp and Granny Smith apple slices spiced with cinnamon and nutmeg, baked until bubbling and jammy under a golden, crunchy brown butter oat and pecan streusel crumble. Served warm with melting vanilla bean ice cream and caramel drizzle for the ultimate fall comfort dessert!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

For the Spiced Apple Filling
  • 6 large crisp apples 3 Honeycrisp & 3 Granny Smith, peeled, cored, and sliced into 1/4-inch thick wedges
  • 1/4 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 1.5 tbsp cornstarch for silky bubbling juices
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
For the Brown Butter Oat Pecan Streusel
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 cup chopped pecans lightly toasted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp flaky sea salt
  • 1/2 cup unsalted butter 1 stick, browned and cooled slightly
For Serving & Garnishing
  • 8 scoops creamy vanilla bean ice cream
  • 1/4 cup salted caramel sauce warmed for drizzling

Method
 

Step-by-Step Instructions
  1. Preheat Oven and Brown the Butter: Preheat oven to 350°F (175°C). In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Swirl continuously for 4 to 5 minutes as it foams until nutty brown flecks appear at the bottom and an intoxicating toffee aroma emerges. Remove from heat immediately and pour into a heatproof bowl to cool for 5 minutes.
  2. Toss Spiced Apple Filling: In a large mixing bowl, toss sliced apples with brown sugar, granulated sugar, cornstarch, ground cinnamon, nutmeg, ginger, lemon juice, and vanilla extract until every apple slice is glossy and evenly coated.
  3. Assemble in Skillet or Dish: Transfer spiced apple mixture into a buttered 10-inch cast-iron skillet or 9x9-inch ceramic baking dish, pressing them into an even, compact layer.
  4. Mix Brown Butter Streusel: In a medium bowl, combine rolled oats, flour, brown sugar, chopped toasted pecans, cinnamon, and flaky sea salt. Pour the warm browned butter over the dry ingredients. Stir with a fork until moist, clumpy crumbles form.
  5. Top and Bake: Scatter the brown butter streusel evenly across the top of the apples, covering them completely. Bake at 350°F for 40 to 45 minutes until the streusel is deeply golden brown, crunchy, and caramel apple juices bubble vigorously around the edges.
  6. Rest and Serve Warm: Remove from oven and allow to cool for 10 minutes so the juices thicken slightly into a rich sauce. Spoon generous warm portions into bowls, top immediately with a scoop of vanilla bean ice cream, drizzle with salted caramel, and serve!

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 220mgFiber: 5gSugar: 34gVitamin A: 390IUVitamin C: 10mgCalcium: 40mgIron: 1.4mg

Notes

Chef Tip: Browning the butter until nutty and golden before mixing it into the rolled oats and pecans adds a caramelized toffee depth that elevates this humble dessert to bakery luxury. Using a 50/50 mix of tart Granny Smith and sweet Honeycrisp apples ensures the fruit retains tender bite without turning to applesauce.

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